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All Journal International Journal of Community Service Learning Journal of Tropical Food and Agroindustrial Technology
Lebdoyono, Rendra
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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Socialization of Food Safety and Halal Certification for Culinary Merchants at Griya Kuliner Bundaran Pacet Handajani, Sri; Astuti, Nugrahani; Nurfatimah, Ratna Palupi; Lukitasari, Febriani; Lebdoyono, Rendra; Bahar, Asrul; Siti Yuliana
International Journal of Community Service Learning Vol. 9 No. 1 (2025): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v9i1.84930

Abstract

This The low level of understanding of culinary merchants in Griya Kuliner Bunderan Pacet (GriaKu) regarding food safety and Halal certification is the main focus of this Community Service Program. This problem has an impact on the quality of products sold and consumer trust in the Halal and safety of food to be consumed. The main objective of this program is to strengthen the understanding of culinary merchants in GriaKu Bunderan Pacet regarding the importance of implementing food safety and halal certification, so that it can help them maintain product quality and provide halal assurance to consumers. The type of research used in this program is qualitative research with a participatory approach. The subjects involved in this study were culinary merchants in GriaKu Bunderan Pacet. The data collection method from this activity includes a series of socializations with an approach involving direct observation, in-depth interviews, and focus group discussions (FGD). This program successfully identified various problems faced by merchants and formulated relevant solutions. The results of this activity showed a significant increase in merchants’ awareness and understanding of the importance of maintaining cleanliness, food safety, and halal certification procedures, how to maintain them. This program is also expected to provide long-term impacts, namely improving the quality of products sold and supporting the sustainability of culinary businesses in the region through responsible practices.
Nutritional and Sensory Evaluation of Yogurt Drinks Based on Pure Milk and Low-Lactose Milk with Probiotic Fermentation: Evaluasi Nutrisi dan Sensoris Minuman Yogurt Berbasis Susu Murni dan Susu Rendah Laktosa dengan Fermentasi Probiotik Lebdoyono, Rendra; Azzahrya, Athaya Bella; Prayitno, Sutrisno Adi
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 01 (2025): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i01.1645

Abstract

Yogurt is a fermented product that is popular and easily accepted by the public because of its benefits and good nutrition. However, the presence of lactose intolerance disorder caused by milk is an obstacle to getting the benefits of yogurt, so it is necessary to develop by using low-lactose milk in yogurt drink products . This research is an experimental study that aims to compare the nutritional content and sensory value of yogurt drink based on whole milk and low-lactose milk with the addition of L. Plantarum Dad 13. pH test, proximate analysis and sensory analysis of yogurt drink were carried out. The results showed that fresh milk yogurt drink samples had a lower final pH compared to samples using low lactose milk (p>0.05). Meanwhile, the low lactose yogurt had a lower sugar content compared to whole milk-based yogurt (p>0.05). Although the content analysis showed insignificant results, yogurt drink with the addition of L. plantarum Dad-13 showed good nutritional content compared to whole milk yogurt. Sensory test showed that probiotic yogurt drink tended to be preferred due to its flavor and higher acceptance level compared to whole milk yogurt.
Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour: Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus Putri, Rianti Nadila Susana; Astuti, Nugrahani; Widagdo, Andika Kuncoro; Purwidiani, Niken; Lebdoyono, Rendra
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 02 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i02.1652

Abstract

This study aims to determine the effect of pretreatment, temperature, and drying time on the organoleptic properties of tempeh gembus flour. Tempe gembus is a fermented product derived from tofu waste with high protein content, but it has limitations in terms of shelf life and sensory characteristics that are difficult to accept in society. This study employed an experimental design with variations in pre-treatment (steaming and roasting), drying temperature (70°C and 80°C), and drying time (5 and 6 hours). Trained panelists conducted sensory evaluations to assess the color, aroma, taste, texture, and appearance of the resulting flour. Based on the sensory evaluation, the best tempe gembus flour was produced with a pre-treatment of 15 minutes of steaming, dried at 80°C for 5 hours. Chemical analysis of the best sample revealed a composition of 42.15% carbohydrates, 33.56% protein, 5% fat, 11.95% moisture, 0.31% ash, and 6.87% fiber.
Co-Authors Asrul Bahar Azzahrya, Athaya Bella Ida Ayu Putu Sri Widnyani Lukitasari, Febriani NIken Purwidiani Nugrahani Astuti Nurfatimah, Ratna Palupi Putri, Rianti Nadila Susana Sri Handajani Sutrisno Adi Prayitno Widagdo, Andika Kuncoro